FOR THE DRESSING:

1. Add torn bread to a big bowl.
2. In a skillet, saute onions and celery in a stick of melted butter until soft.
3. Pour the onions, celery, and butter over the bread.
4. Add in poultry seasoning + salt + pepper. Mix around well.
5. Pour in chicken broth until the bread is well coated and slightly soft.
6. Smoosh into one-third of your greased sheet pan.

Green Bean Casserole

1. Add washed and snipped green beans to the sheet pan. (if using canned, drain real well!)

Potatoes Au Gratin

1. Parboil the potatoes, and slice thin.
2. Layer the sliced potatoes with shredded gruyere on the sheet pan, until all gone.
3. In a bowl, mix the soup + half and half + salt and pepper.
4. Ladle over the green beans AND the potatoes.

BEFORE BAKING:

1. Top the green beans with french’s onions.
2. Bake at 350˚ for about 45 minutes.
3. Watch your oven carefully, and if things look like they’re getting too brown, add a layer of tin foil on top.